Chef Fran López

Leading the kitchen team is the chef Fran Lopez, fourth generation of restorers. In the kitchen, along with his team, Fran produces a cuisine based on the product and the market, with innovative touches without losing the essence of traditional cuisine that has allowed treasuring several international awards.

Restaurante Villa Retiro Chef Fran López Estrella Michelin Terres de l'Ebre Xerta.

He was born in l’Aldea in 1983. This young chef has hospitality tradition printed on his DNA, as he is the fourth generation of hoteliers. Raised inside the kitchen, Fran’s cooking interest was increasing steadily, until at the age of 16 he went to join the prestigious Hofmann Culinary School. Three years after, and already prepared to be a great professional, he decided to carry on his education and moved to Paris.

There, he will do a stage three months and three years with Alain Ducasse , at the Plaza Athénée in the capital of world cuisine. Back to Spain, and along with his brother Joaquim opened in 2006, the Hotel Villa Retiro and within the hotel, the restaurant become known as The Torreó de l’Indià and now called Restaurant Villa Retiro.

Fine cuisine

In short time , the kitchen of Fran Lopez is disclosed in southern Tarragona and throughout Spain. So much so that in November 2009, the prestigious Michelin Guide honors him with a Star, which preserves until today. It thus becomes the fourth youngest cook in the world to have a Michelin Star (with only 25 years old)

In 2013 and consolidated in the wine world, it is enfrascan in its latest joint project, is none other than the management and direction of Celler Cooperative Pinell de Brai, known to all as the “Catedral del  Vi”. Its constant renovation in the kitchen, and the guarantee of success in the gastronomic restaurant and catering events, Fran Lopez make reference in Terres de l’Ebre at the forefront of the kitchen.

In 2016, chef Fran López become a second Michelin starred chef with Xerta Restaurant.

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Work, stage and practices.